Tempeh Tacos with Raw Cashew Queso

I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys – a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word.

Before I dig deeper into what I’ve been doing to eat for balancing my hormones, I’d like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, I’ve felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into “good” and “bad” categories. This probably doesn’t sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever).

In the last four months of tuning into what I need right now, and eating more consciously, I’ve really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But I’ve also had bad days where I wasn’t prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the “good” category, wasn’t so rad. My blood sugar would crash, I’d feel desperate, totally out of control and the voices would come back. What I’ve learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all.

Since many of you were curious about the connection between food and hormone balance, I’d like to discuss it in more detail, and share what I’ve been doing to keep these miraculous chemicals in check, and keep them working for me, not against me!

Upping my fat and protein intake – but especially fatFats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone.

The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead.

I’ve also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if I’m not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best.

Keeping my blood sugar stableIt may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isn’t working properly, than mismanaged blood sugar is the inevitable result. But what’s worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh!

Walking the line between high and low blood sugar is something that I’ve really been focusing on lately, and it’s working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates – even the complex ones from things like sweet potatoes, quinoa, and chickpeas.

I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when I’m hungry, but instead of reaching for a slice of rye bread or a rice cake, I’ll have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that I’m not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting.

Eating more vegetables (and less bread a.k.a. DUH)I almost always had a couple slices of rye bread at lunch. Not that there is anything “wrong” with doing so, but I’ll admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now I’m prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. I’ve also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me – no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. It’s honestly delicious.

I don’t have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants.

Habits + meal prepI think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, I’d have to start preparing food differently too – and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but I’ve realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when it’s just not possible to do, and divergent days are fine, but the majority of your food you’re should fall into the category that helps you feel your best, however you define that.

Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, I’ll chop up a bunch of veggies, and put them in too. If I’m washing greens for a salad, I’ll do all of them so that they’re ready to chuck into a smoothie on a whim. Lee from America’s Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three day’s worth at a time and keep them in the fridge.

MindsetInstead of looking at food in terms of “good” and “bad” which I think is a dangerously judgemental way to categorize what we’re eating, I like to say “yes” to certain things, and the others fall into the “not-right-now” basket. For instance, I love brown rice to the ends of the earth and back, but I’m not eating it right now since it doesn’t make me feel all that great. And just because I’m not eating brown rice these days doesn’t mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at one’s diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too.

Self-care routine, stress-reduction, exercise, and sleepI used to see self-care as something that only “people with time” have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesn’t happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? It’s fun to love yourself!

Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems aren’t designed to be pumping it out ‘round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. It’s actually healthy.

Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but I’m becoming more mindful and doing my best.

Required ReadingThere are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health.

Oh man, I haven’t even talked about the tacos yet!
So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos I’ve ever had. Ever.
Ever.
And I’ve had a lot of tacos.

I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.

2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove.

3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside.

4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step.

5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices.

6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until you’ve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side.

7. While the vegetables are grilling, cook the tempeh. Heat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed – you’re after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious!

8. Warm the tortilla shells on the grill or in a pan over medium-high heat.

9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy!

2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!).

Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldn’t get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together.

In love and light,
Sarah B

* * * * * * *

http://www.goldencircleretreats.com/portugal/index.html
Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I can’t wait to see you there! Click here for more info and tickets.

Hi Sarah,
I just made these last night and they are totally awesome! I have a question about the queso (which is liquid gold!)–do you think it would freeze well? Just don’t want it to go to waste and I know that there’s no way I will be able to eat it all in before it goes bad. My experience with cashew blend cheeses is that they don’t have a really long shelf life.
xoxo, Maureen

This is such a fabulous post and recipe! I eat a predominantly high carbohydrate diet, but I make sure to hit at least my minimum requirements of protein and fat every day (though I generally exceed fat). Vegetables are always a priority of mine, but sometimes, you just want bread. Sigh. Reading every night and practicing some stretching and yoga in the morning has also become part of my daily routine! I LOVE it!

Thank you for all the amazing information, I am so grateful for you! Must try these tacos!!! I am just about to make the nut and seed crackers from Sprouted Kitchen’s first cookbook. I know you are at the retreat now, and things are going to get crazy with the move…. But seriously…. when you get the opportunity they are a spectacular grain free cracker. With a dollop of mango chutney and goat cheese it is so swoon worthy. Might be helpful in your journey!

This recipe looks like something that can totally fit in a party in the backyard-like environment. The tacos sound absolutely delicious and are on my bucket list for new recipes to try. I get this leans towards people with more of a diet, yet it’s still such a tasty looking recipe.

So glad you mentioned intermittent fasting! That’s been a game changer for me. After being a pretty healthy vegetarian for most of my life I started having low blood sugar issues in my late teens. I got it fairly under control but I was still pretty sensitive and anything at all sweet would cause problems unless it was closely followed by protein. I made sure to always eat a good breakfast (usually eggs with veggies), but I would feel nauseous after I ate and then start craving sugar soon afterwards. About a year ago I decided to try intermittent fasting and I NEVER thought it would work for me. I thought there was no way to go that long without eating but I feel incredible! I go from 9:00 or 10:00pm until at least noon but often 2:00pm or later without eating, and I no longer get nauseous after eating and very rarely have cravings for sugar. A few times I have even broken my fast with something sweet and it didn’t upset my blood sugar at all!
Eating on that schedule isn’t for everyone but what a difference it’s made for me! So crazy what a huge difference a small adjustment can make. I feel so much better while eating the same foods.

WOW I think in one post, you’ve essentially identified and uncovered what I have been unable to identify (or subconsciously ignored) the majority of my adult life. It just all makes so much sense now. Thank you for the major ‘ah ha’ moment!! Breakfast is always the hardest for me as I tend to reach for toast first thing. It sets the tone for the day and I end up crashing at lunch and going for even more simple carbs. I’d love to hear what other choices you are now rotating in for brekkie? I’m also curious how you would adjust your diet for pregnancy? I’m currently in my second trimester with babe #2 and have a hard time keeping up with my toddler (thanks hormones) but I also am acutely aware of how much my food choices are affecting every aspect. Food aversions and sugar cravings are packing on the pounds and slowing me down. Thank you for sharing your experiences with us all!

Wow. You’re such an inspiration. Not only do these tacos look great but this post has also inspired me to think more about leading a healthier and wholesome lifestyle. I have been under a lot of stress recently and I find its so easy to lose your way sometimes. I’m starting with some great cooking and a decent nights sleep every night 🙂

Thanks so much for this amazing post (and the one before it). As someone who has suffered from disordered eating and can now get too caught up with eating “too” healthy, this was a great and super relatable post for me. And, thank you for the book suggestions, I can’t wait to dig into them 🙂

I was wondering if you could recommend a good vegan protein powder? I would love to know what you’re drinking 😉

I absolutely love your recipes and I adore everything you have advised about self care. I have followed your recipes for years and many are on my family’s regular rotation (making the butter beans and wild rice warm salad right now in fact!). This is the first time I have felt the need to post something other than wildly positive and complimentary.

There is simply little to no evidence that what we eat affects our hormone balance and your comments may mislead people dreadfully. Please either allude to an evidence base or perhaps be clear that what you write is your opinion that may not be backed up scientifically. As a brilliant and inspiring chef you rightfully have enormous influence on people keen to learn more about nutrition so it’s a shame to see things that may not be factually correct amongst your writing. This reminds me of a post written by a leading endocrinologist, which I implore you to read: https://endocrinologyblog.org/2016/09/02/hormones-are-not-the-new-botox/

I also love your recipes and I make many for myself and family too as part of a much wider vegetarian repertoire. I’m a doctor, psychiatrist and have a family therapy background. I have to agree with Shaila and as well as the information she provides, your readers need to know that disordered eating has a huge, huge psychological origin, none of which is mentioned here.

Would love to see a MNR roots version of bulletproof coffee and hear what you think of a high fat coffee in the AM (currently drinking coffee blended w tons of coconut oil and cinnamon; yesterday I did coconut oil and tahini which was amazing)

Sarah,
Thank you so much for the last few posts. I just discovered your blog (though I’ve seen it before) through mindbodygreen. I’m an ovo-vegetarian who has been dealing with many of the same blood-sugar related symptoms that you described.

I’m looking forward to reading more about your recipes and journey. Since I’m new here, I would appreciate a new category in your recipe index of low-grain recipes/ recipes you would still eat now with your revised diet.

This sauce is the bomb! SO GOOD. I have tried making several cashew sauces similar to this in the past, but honestly your recipe is worlds better. I think the addition of red pepper really elevated it. Also loved the tempeh done in this way…somehow it hadn’t occurred to me to use tempeh in a ground meatish way over the course of making veg tacos for the last 11 years!

This post is so helpful and informational! I’m currently reading Balance Your Hormones, Balance Your Life by Dr. Claudia Welch, and I’m super excited to learn as much as I can about the topic. I love your tip about meal prepping a little bit at a time. Doing things on Sunday seems a little overwhelming to me, and a lot of the stuff also doesn’t really last for a full week. This way you have some flexibility!

By the way, the tacos look sooo good. Super curious about what “nixmaltized” is. I always learn so much when I read your blog posts! :0

Sarah I have your cookbooks and just love the recipes. This post has been so timely for me ad I just LOVE how you have written about your journey. I have been so “off course” with my eating these last couple months. It is crazy and overwhelming and dangerous. Thanks for your words of encouragement and advice! I feel better already!
Diane (Peterborough, ON. Canada)

Hi Sarah
Thank you for all of your amazing recipes and for sharing your wealth of food, health and life knowledge with all of us aspiring health foodies. I am wondering about eggs? My husband and I have been following a pretty
strict vegan diet and have been avoiding eggs because he is having a few health issues (high cholesterol, pre diabetic). We have watched a few pro vegan documentaries and one was pretty anti egg. What’s the truth with eggs???
Heathy or not?
Thanks so much! Tiffany

Amazing post. It’s beautiful and as always I love hearing you talk about the practicals behind self care and incredible food and recipes to support a beautiful, whole lifestyle. These tacos look incredible and I’m totally in love with these photos!! Miss you!! xx

Sarah, I made these tacos tonight. They were delicious! I used a massaged kale on top, and roasted the veggies in the oven. The combination was perfect. I also finished the night with your roasted peaches and blackberry sauce. After being in Congo for so long, and finally back in Vancouver after 9 years, it felt so nourishing to have a meal made with in season ingredients. I start my new career at UBC tomorrow, and feel ready, thanks to you and your writing. I’m taking all that inspiration with me – new chapter, new me! Thanks, lots of love as always.

Thank you for sharing your healthy habits. You are a very inspiring woman. I was wondering why you said we should avoid canola oil? Even organic? Isn’t it a good source of omega 3 and the perfect oil for high heat cooking?
Your site is a delight!

The reason I tell people to avoid canola oil is because over 90% of crops are genetically modified, and requires a lot of refining before heading to your grocery store. According to the Weston A. Price Foundation, and fat experts Sally Fallon and Mary Enig: “Like all modern vegetable oils, canola oil goes through the process of refining, bleaching and degumming — all of which involve high temperatures or chemicals of questionable safety. And because canola oil is high in omega-3 fatty acids, which easily become rancid and foul-smelling when subjected to oxygen and high temperatures, it must be deodorized. The standard deodorization process removes a large portion of the omega-3 fatty acids by turning them into trans fatty acids. Although the Canadian government lists the trans content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans levels as high as 4.6 percent in commercial liquid oil. The consumer has no clue about the presence of trans fatty acids in canola oil because they are not listed on the label.”

I hope that helps! There are so many better alternatives for cooking, like ghee, butter, or expeller-pressed coconut oil.

Dear Sarah,
thank you so much for your inspiring words and recommending some books – I am currently reading Woman Code and find it incredibly helpful. I would like to try not eating any grains for dinner since it has worked well for me and my blood sugar levels in the past. The only issue for me is that I do not eat a lot of animal protein and would like to keep it that way but beans, pulses and legumes are not always the right fit for my digestion. They just don’t sit well with me when eating too much of them. Tempeh and Tofu are both fine but do you have any other recommendations when it comes to plantbased protein for dinner?
Thanks again for sharing!
Ilka

I know, it’s hard not eating grains OR meat and getting full! If you eat eggs, I recommend those for dinner. Adding hemp to things is also helpful. If I were you, I’d definitely stick to tempeh, and make sure you’re soaking beans and lentils for at least 12 hours before cooking if you’re having issues digesting them

Hi Sarah,
Thanks so much for this post! It really resonated with me as I have been working towards achieving a healthier balance of my hormones. So nice to get a few tips from you and your perspective on healthy method to do so. I was wondering if you could suggest a quality protein powder? There are so many out there and I have yet to find one I actually like the taste of.
Many thanks!,
Brenna B

Love how you are inspiring and helping others with everything you’re learning! And these tacos!! We have a local hipster-ish taco shop in town that makes THE BEST tempeh “chorizo” tacos. After experimenting with several different homemade versions, I’ve finally figured out a similar spice combo, and have to agree tempeh makes for super taco filling. I will definitely have to try your cashew queso topping next time too!!

I just love this post so much Sarah, and of course (duh) love you. I’m so happy you’ve found a new way that works for you and that you are finding joy in once more. I loved your paragraph on your mindset, and it super encouraging to me and I know so many others reading this post right now. To know your body’s needs can change throughout your lifespan and how important it is to not make anything a forever ban – but a temporary goal for better health. These tacos sounds amazing, and that location (!) is unreal. Cheers to listening to what our body’s are going through, and to the wonderful nutritional knowledge out there from people like you to help us tune in and be guided through it all. Lots of freaking love. XO

Thank you for your wonderful comment <3 I love you too!
Funny that you spoke about the mindset paragraph, since I almost left that one out! Glad I didn't...I think mindset is such a huge part of eating and food in general. It's not just about how we feel physically! And yes, we must remember the joy in fluidity and evolution of the self. Change is good, in all aspects of life.

The location is our family cottage on Bornholm island. A large piece of my heart lives there. I hope you get to see it someday <3

Sarah, I like your take on foods – some to eat now, some not now. That is really the best way to go. The only foods I might consider labeling as “bad” are highly processed packaged foods, which are not nutritious. Having lived most of my life with an eating disorder, I am happy to say that I believe that there is life beyond an eating disorder. I’ve finally gotten to the point where I rarely eat out of anxiety, eat my meals when I’m hungry, and have pretty good control over how much I eat. I’m not perfect, but am as close to normal as I think I can hope to get, and am very pleased with where I’m at with food. Now, if only I could reduce my anxiety (which I’ve lived with my entire life) and my reactions to stress… Perhaps having these tacos would accomplish that? They sound that good, even to one who is not a big fan of tempeh.

Great post Sarah and I had to go back and read you last one since I had missed it. I went to school to become a Dietitian in the States and as you might imagine, your school experience resembles very closely to mine. I have had to re-check myself over the past years as well and actually moving to France where nothing is ‘off limits’ has really evolved my relationship with food. I increased my fat intake and bigger lunches and smaller dinners has done wonders for my overall health. I think living somewhere where you have a little more trust in the agricultural system as well helps. I have been following your blog for years and one of my favorite recipes, that I still make all the time, is your borscht soup. Love that soup!

Thanks for sharing more in detail your new approach, I could not feel more identified with what you mention of being stress about what to eat when you are not the one cooking… gosh! so hard to let go when you are conscious that food is your friend or poisson! I hear you!

I got yesterday “woman code” and Im devouring it! Soooo full of good info there and feel like why has this information never reached me before? Great that you share it!!!
I been texting all my girlfriend and saying read this stuff!
keep doing, keep going! Love, Caro

This is such a fabulous post and recipe! I eat a predominantly high carbohydrate diet, but I make sure to hit at least my minimum requirements of protein and fat every day (though I generally exceed fat). Vegetables are always a priority of mine, but sometimes, you just want bread. Sigh. Reading every night and practicing some stretching and yoga in the morning has also become part of my daily routine! I LOVE it!
Anyhow, these tacos look so delectable! I would love to try the grilled veggies and taco tempeh “meat” on a salad or in a wrap too!

“Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates – even the complex ones from things like sweet potatoes, quinoa, and chickpeas.”

Are the sweet potatoes, quinoa and chickpeas digest slower than ‘normal’ carbohydrate? do they belong to the protein intake or carb intake? Sorry I just don’t understand it.

Great question! Sweet potatoes etc. are considered complex carbohydrates that digest much slower than white bread or regular potatoes, or example. They are still considered carbs, but good ones to include in your diet as much as your body feels good about 🙂 I’m eating them more moderately than I did before, and trying to keep them mostly to lunch and dinner. I hope that clears it up!

Hi Sarah,
I appreciated this topic of hormones in our body. After I enjoyed cooking from your first book, I found myself yo-yoing between vegetarian and paleo. Then there came breast cancer diagnose earlier this year. I had no objection when my bio-chemist friends suggested me to switch to ketogenic diet. After a while I started chemotherapy and could not digest much fat any more. Now my stomach is recovering from chemo and I am eating modest amount of grains. After chemo there is hormonal therapy scheduled and I was gathering information about hormones in our body. So this topic was very timely and gave me some thoughts over non keto solution. Afterall vegetarian keto feels rather hard if you omit dairy all together, not impossible but…by the way, I remember long ago you mentioned your preference of nut milk over soy. That soy disturbs hormones…(if I remember correctly) Do you consume soy in moderation or avoid ? The book I read now is one of the classic: “Dr. John Lee’s Hormone Balance Made Simple” Hope to read your recommendation soon. Thank you so much for your honest and powerful posts on hormones and food. I wish you all the best for keeping healthy lifestyle and stay happy.

I too looked into a keto diet, but without eating meat, it’s pretty darn challenging! The approach I’ve taken is more moderate and sustainable for me, I believe. The issue with keto is that it is very strict, and doesn’t allow for those times when you just want a piece of bread!!! Haha…
I may put together a meal plan for people who want to see exactly what / how I’m eating every day. Maybe you’d find that helpful? 🙂

And I eat soy in very small amounts, since I stick to fermented soy only and it’s hard to find and expensive here in Copenhagen. Soy contains phytoestrogens, which can bind to receptors in our own bodies. If you have an estrogen-dominant issue, than soy is best avoided so that you’re not overloading your system with even more estrogen, until it clears. I hope that helps! And thank you for the book rec! I’ll check it out 🙂

Thank you so much for replying and explaining about phytoestrogens in Soy. I will be avoiding those foods from now on at least for a while. You uploaded some photos of how you eat on instagram before, and yes, I would definitely enjoy reading a meal plan!

Dear Sarah, what a beautiful post. Love it that you’re being so open. I have a question, in october i’m coming to Copenhagen for the weekend. Is it possible to give me the names of a few good veggie restaurants and shops? I would be very grateful if you find the time for it. Many thanks and greetings, Patricia